Best German Chocolate Cake Squares Recipes

German Chocolate Cake Squares image

Yield Serves 12

Number Of Ingredients 21

For cake
1/2 cup water
6 ounces Baker's German's Sweet Chocolate, chopped
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs, separated
2 teaspoons vanilla extract
1 cup buttermilk
1 cup semisweet chocolate chips
For frosting
1 12-ounce can evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter
5 large egg yolks
1/4 teaspoon almond extract
1 7-ounce package sweetened shredded coconut
1 1/2 cups coarsely chopped pecans
1/4 cup semisweet chocolate chips

Steps:

Make cake:
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Bring water to simmer in small saucepan. Reduce heat to low. Add chopped chocolate; whisk until smooth. Cool.
Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in yolks 1 at a time. Beat in chocolate mixture and vanilla. Beat in dry ingredients alternately with buttermilk. Using clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold into batter in 2 additions. Pour batter into prepared dish. Sprinkle with chocolate chips. Bake until tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack.
Make frosting:
Combine first 5 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture simmers, thickens and leaves path on back of spoon when finger is drawn across, about 18 minutes. Mix in coconut and pecans. Spread warm frosting over cake. Immediately sprinkle 1/4 cup chocolate chips over. Let stand until frosting sets, about 2 hours.
Cut cake into squares and serve.

German Chocolate Cake Squares image

Provided by Bev I Am

Categories Dessert

Time 1h30m

Yield 1 13x9x2, 12 serving(s)

Number Of Ingredients 19

1/2 cup water
6 ounces Baker's German's chocolate, chopped
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups sugar
1 cup unsalted butter, room temperature
4 large eggs, separated
2 teaspoons vanilla extract
1 cup buttermilk
1 cup semi-sweet chocolate chips
1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup unsalted butter
5 large egg yolks
1/4 teaspoon almond extract
1 (7 ounce) package sweetened flaked coconut
1 1/2 cups coarsely chopped pecans
1/4 cup semi-sweet chocolate chips

Steps:

Make Cake: Preheat oven to 350°F.
Butter a 13 x 9-inch glass baking dish.
Bring water to a simmer in small saucepan.
Reduce heat to low.
Add chopped chocolate; whisk until smooth.
Cool.
Sift flour, baking powder and salt into medium bowl.
Using elelctric mixer, beat sugar and butter in large bowl until blended.
Beat in yolks one at a time.
Beat in cooled chocolate mixture and vanilla.
Beat in dry ingredients alternately with buttermilk.
Using clean, dry beaters, beat whites in another bowl until stiff but not dry.
Fold into batter in 2 additions.
Pour batter into prepared dish.
Sprinkle with chocolate chips.
Bake until tester inserted into center comes out clean, about 55-60 minutes.
Cool cake in pan on rack.
Make Frosting: Combine first 5 ingredients in heavy saucepan.
Whisk over medium-high heat until mixture simmers, thickens and leaves path on back of spoon when finger is drawn across, about 18 minutes.
Mix in coconut and pecans.
Spread warm frosting over cake.
Immediately sprinkle 1/4 cup chocolate chips over.
Let stand until frosting sets, about 2 hours.
Cut cake into squares and serve.